Deep Fry

Anyone who's ever dropped into a local bakery for a morning snack can testify to the appeal of coffee and a doughnut. Here, yeast doughnuts with a touch of cinnamon get an extra jolt of flavor from a sweet espresso glaze.

Puffy Tacos: The Pride of San Antonio!

The classic treat gets a double dose of cider goodness from a syrupy reduction that is both mixed into the dough and used for the shiny glaze.

Cold brew concentrate lends robust coffee flavor to these crispy cake doughnuts.

The warm, sweet spices of masala chai are magic in these homemade doughnuts.

This extra-crispy sandwich gets a double hit of heat from a tangy Tabasco brine and a cayenne-spiked coating.

Steak and chips is an Australian institution, and my take on this classic involves perfectly crisp Jerusalem artichokes sprinkled with a punchy mustard salt. They're the perfect partner for the robust T-bone.

Make your next party a falafel party with this irresistible recipe.

Mustard seeds give these steak house-style wedges great flavor and crunch.

Brining these fries in a salt-and-cabbage solution seasons them and, as they start to lightly ferment, infuses them with a slight tang. Think salt-and-vinegar chips and you get the right idea.

These doughnuts have a vibrant green matcha glaze.

In the state of Chiapas, these are made with chewy dried shrimp and called tostadas turulas. Use the most flavorful shrimp and best tomatoes you can find.

In Mexico, salpicón is a kind of shredded meat or fish salad, usually made with beef, and commonly served on tostadas. This version gets a fresh crunch from radishes and sweet acidic kick from a combination of lime and pineapple juices.

Once cooked, slick fried chicken with a potent spiced-chile oil, for an extra punch of heat and flavor.